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That guy on YouTube who swore by kneading bread for 20 minutes instead of 10
I used to think longer kneading was just YouTubers flexing for views, but last month in Portland I took a class at a bakery called Tabor Bread. The instructor had us knead a whole batch of sourdough for 20 solid minutes, no shortcuts, and the crumb came out way more even than any loaf I'd made before. Has anyone else found a specific time cutoff that actually makes a difference for things like pizza dough or brioche?
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harperp241h ago
20 minutes feels excessive compared to the 8-10 that always works fine for me.
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